SEMOLINA AND OATMEAL PANCAKE

When your everyday oatmeal breakfast becomes boring, mix it up with these  pancake!  You'll certainly love this savory pancake, packed with the nutrition of a bowl of oat  and semolina

Made with semolina and rolled oat, flavored with chopped onion, cilantro and sliced green/red chili, these pancake are easy to make, scrumptious to eat and a little healthier twist to a standard breakfast recipe.

SEMOLINA & OATMEAL PANCAKE
Yield    :     4 pancakes

1/2 cup semolina
1/2 cup rolled oat
1/4 cup chopped onion
1 tomato chopped
2 red/green  chili finely sliced
1/2 tsp cumin seed
1 cup milk
1/2 cup hot water
1/4 cup chopped cilantro
1/4 tsp hing (optional)

METHOD

Dry roast semolina for 2-3 minutes, keep aside.

Combine rolled oat and hot water.

In a mixing bowl, place semolina, rolled oat mixture, onion, tomato, hing, cumin, salt and cilantro.

Gradually add the milk to form into pouring consistency batter.  Let sit for 15 minutes.

Grease a heavy bottom pan, pour 1/4 cup of batter, drizzle oil around the pancake, cook for 1-2 minutes.

When it starts to brown, flip over and cook the other side,  repeat with the rest of the batter.

Serve hot with spicy chutney.

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